Share 'Caramel recipes and chocolate'

I've been researching recipes for caramels for different chocolates and have been puzzled by an apparent difference in culinary opinions.  I know the addition of dairy results in a creamier caramel, but some insist on adding it at the beginning of the cook, and others insist on adding it after caramelization of the sugar.   It shouldn't affect the texture, should it?  The cream still caramelizes…